KosherEye.com

From our "going gluten free" Summer issue, this dish is a winner, whether or not you follow a gluten–free diet. The crunch from the cornmeal in this recipe is even better than you would get from breadcrumbs. The tomato sauce recipe is versatile and easy to make for many dishes. If you don’t have time to make your own sauce, you can use your favorite pasta sauce.

Tip: Fry in a non–stick pan to use substantially less oil, or bake eggplant in oven. Simply spray with cooking spray and bake for fifteen minutes in 375 degree oven.

Prepare dredge station by beating eggs in one bowl and combine the cornmeal, oregano, salt, and garlic powder in another bowl.

Heat frying pan on medium high heat. If using a nonstick pan, pour 2 tablespoons of oil in the pan. If using a regular frying pan, make sure to coat the bottom of the pan with 1/ 2 inch of oil.

Dip eggplant in eggs and then dip in cornmeal, fry for 2-3 minutes per side and then drain eggplant on paper towels.

Make sauce by sautéing onions, pepper, and garlic in pot for three minutes. Add salt and oregano and sauté for two more minutes, then add tomato paste, water and sugar. Bring ingredients to a boil and simmer for ten minutes.

Preheat oven to 375 degrees.

Place a layer of eggplant in a 9 x 13-inch baking dish. Pour half the sauce over eggplant, cover with a layer of ricotta or cottage cheese or drizzle layer with some cheese.

Top with another layer of eggplant, pour remaining sauce over eggplant, and top with mozzarella and Parmesan cheese